For the beets, I modified Alton's recipe with some info I found at other sites.
Alton's recipe: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_21885,00.html?rsrc=search
I didn't have Tarragon Wine vinegar, nor did I have any Tarragon handy, so to substitute, I used about 1/2 tsp of fennel seed and 1/2 cup of white wine vinegar and 1/2 cup of cider vinegar.
I also hate roasting beets and peeling them. I used a heavy duty vegetable peeler on them while they were raw, sliced them thinly, and once the pickling brine came to a boil, I put the beets and onions in the liquid and boiled them untel they were just barely tender enough to pierce with a fork. I spooned the beets and onions into the jar and filled with the liquid. 3 large beets and 1/2 onion filled a 1 quart jar.